It's about time, Adam, you goober...
Dec. 8th, 2002 07:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
slipjig3At long last, by popular demand (and you know who you are):
Pumpkin Bread Pudding
Ingredients:
unsalted butter, room temperature (for ramekins)
6 Tbsp dark brown sugar
1 cup raisins
1/3 cup bourbon (optional)
1/3 cup hot water
1 15-oz can pumpkin puree
4 large eggs
1 cup granulated sugar
1-1/2 cups milk
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
pinch salt
1 day-old loaf brioche or challah bread (12 oz), cut into 3/4-inch cubes
confectioners' sugar for dusting
Method:
1. Preheat over to 350 degrees F.
2. Butter six 10-oz ramekins or custard cups, and sprinkle each with 1 Tbsp brown sugar; set aside on a baking sheet.
3. Place raisins in a small bowl, and cover with bourbon ( if using) and hot water; let soak until plump, about 20 min. Drain and set aside.
4. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices and salt.
5. Toss in the bread cubes, and stir evenly to coat; let stand a few minutes.
6. Fold in the raisins.
7. Divide among prepared dishes, pressing down slightly to make level.
8. Bake until custard is set in the center and brown on top, about 40 min. If bread browns too quickly, cover loosely with aluminum foil.
9. Remove from oven; let cool slightly.
10. To serve, unmold onto plates; dust with confectioners' sugar.
from "Real Simple" magazine, Oct. 2002. If you prefer to omit the bourbon (though I can't imagine why you would), simply double the amount of hot water.
Pumpkin Bread Pudding
Ingredients:
unsalted butter, room temperature (for ramekins)
6 Tbsp dark brown sugar
1 cup raisins
1/3 cup bourbon (optional)
1/3 cup hot water
1 15-oz can pumpkin puree
4 large eggs
1 cup granulated sugar
1-1/2 cups milk
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
pinch salt
1 day-old loaf brioche or challah bread (12 oz), cut into 3/4-inch cubes
confectioners' sugar for dusting
Method:
1. Preheat over to 350 degrees F.
2. Butter six 10-oz ramekins or custard cups, and sprinkle each with 1 Tbsp brown sugar; set aside on a baking sheet.
3. Place raisins in a small bowl, and cover with bourbon ( if using) and hot water; let soak until plump, about 20 min. Drain and set aside.
4. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices and salt.
5. Toss in the bread cubes, and stir evenly to coat; let stand a few minutes.
6. Fold in the raisins.
7. Divide among prepared dishes, pressing down slightly to make level.
8. Bake until custard is set in the center and brown on top, about 40 min. If bread browns too quickly, cover loosely with aluminum foil.
9. Remove from oven; let cool slightly.
10. To serve, unmold onto plates; dust with confectioners' sugar.
from "Real Simple" magazine, Oct. 2002. If you prefer to omit the bourbon (though I can't imagine why you would), simply double the amount of hot water.
